Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 1 tsp kosher salt
  • 1 cup salted butter
  • 3/4 cup unsweetened cocoa powder
  • 1 cup cola
  • 2 tsp baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tbsp cola
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). In a saucepan over medium heat, combine the salted butter, cocoa powder, and cola. Stir constantly until the mixture reaches a gentle boil, then remove from heat immediately to bloom the chocolate.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, salt, and baking soda.
  3. Gradually stir the boiled chocolate mixture into the dry ingredients, followed by the buttermilk, eggs, and vanilla. Mix on medium speed until the batter is smooth and glossy.
  4. Divide the batter evenly between two greased 9-inch round cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  5. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. For the frosting, beat the softened unsalted butter until creamy. Sift in the powdered sugar and cocoa powder, mixing on low speed.
  7. Slowly add the cola, heavy cream, and vanilla extract. Increase speed to high and whip until the frosting is airy and holds a stiff peak.